The food court at the mall doesn’t get the credit it deserves. There’s a lot of glorious tastes in that little area! Various cuisines of many cultures in one spot. The food court is where I was first introduced to Bourbon Chicken. I’m forever grateful. Okay, that seems intense. But, so is the flavor of this chicken!
There are many versions of this dish. I have a slow cooker version here on the site that is very different from this one. Still tasty. But, different. Here, I marinate the chicken overnight in the same sauce we’ll use later in the recipe.
I use chicken thighs as they have a little more flavor than breasts. But, breast will definitely work in this recipe if preferred. When using the boneless, skinless chicken thighs, it’s important to almost “butterfly” it. You want to slice it thinly to help it cook evenly and thoroughly.
As previously mentioned, my slow cooker version of this recipe differs. One difference is the omission of Bourbon whiskey. That recipe was named after the famed New Orleans “Bourbon Street”. This is why it lacks Bourbon whiskey. But, here, we’re adding in the booze!
If you loved my earlier added Bourbon Chicken recipe, I have no doubt you’ll enjoy this one! Different flavors, but there’s certainly no lack of flavor. Which one of my Bourbon Chicken recipes do you prefer? I’ll take both!
Happy Cooking,
B. Coop
Bourbon Chicken Recipe
Ingredients
- 8-10 boneless skinless chicken thighs
- Marinade:
- 1/2 cup light brown sugar packed
- 1/2 cup soy sauce
- 1/2 cup teriyaki sauce
- 2 TBS hoisin sauce
- 2 TBS bourbon
- 1 tsp Chinese Five Spice
- 1 TBS garlic powder
- 1 TBS olive oil
- Sauce:
- 1 TBS granulated sugar
- 1/3 cup chicken stock
- 1 TBS cornstarch
- 2 TBS water
- 1 TBS bourbon optional
Instructions
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Chicken:
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Trim the excess fat from the chicken
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Place chicken into a ziploc bag
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In a bowl, combine all ingredients except the chicken, cornstarch, and water
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Mix well
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Reserve 1/2 cup of the mixture and pour the rest into the bag over the chicken.
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Refrigerate the chicken to marinate overnight or for at least 4 hours.
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Heat oil in a cast iron skillet or grill pan over medium high heat
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Remove the chicken from the bag and discard the marinade.
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Cook each chicken thigh for 3-5 minutes per side or until it’s reached an internal temperature of 165 F
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Remove the chicken from the pan; set aside to rest for 5 minutes before slicing into bite sized pieces
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Sauce:
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Stir the granulated sugar and chicken stock to the reserved marinade
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Pour sauce into the same pan used for the chicken
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Bring it to a simmer
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And a small dish, whisk the cornstarch and water together.
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Stir the cornstarch mixture into the marinade
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The marinade will thicken into a sauce as it heats.
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Once thickened, remove from the heat.
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Stir in the bourbon (optional)
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Toss the chicken pieces in the sauce.
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Serve with warm rice and veggies.
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Enjoy!
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